Spinach, Feta, And Bresaola Tartlets – a delicious recipe with vegetable oil, unsalted butter, yellow onion, Kosher salt, Freshly ground black pepper, baby spinach. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F. Line two baking sheets with parchment paper.
2
Heat the vegetable oil and butter in a medium skillet over medium heat. Add the onions and cook for about 8 minutes, until very soft. Reduce the heat to low and cook for another 20 to 25 minutes, until the onions are golden and caramelized. Remove from the heat and season with salt and pepper, to taste. Transfer the onions to a small bowl and set aside.
3
Add the spinach to the same pan and cook over medium heat for 1 to 2 minutes, until wilted. Drain and set aside.
4
Place one sheet of puff pastry on a lightly floured work surface and roll out to a 12-inch square. Cut out five 3-inch circles and transfer to the prepared baking sheet. Repeat with the remaining sheet of puff pastry. Prick the dough all over with the tines of a fork, leaving a 1/4-inch border around the edges. Divide the caramelized onions, spinach, and feta between the tartlets. Top each tartlet with a slice of bresaola.
5
Bake for about 20 minutes, until the crust is golden brown all over. Remove from the oven and serve warm or at room temperature.
138
kcal
Calories
11
g
Fat
5
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon unsalted butter, 2 yellow onion, thinly sliced, Kosher salt, and more.
Yes, Spinach, Feta, And Bresaola Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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